The point here is to cook the shrimp really quickly in super hot olive oil so it’s best to work in batches.
- Extra virgin olive oil
- 11 cloves garlic, 10 smashed plus 1 whole clove
- 4 dried chilis, broken into pieces
- 4 thick slices of rustic Italian bread
- 1 pound small shrimp (21-25 count are great), peeled and deveined
- Kosher salt
- Juice of 1 lemon
- 1 bunch of fresh flat-leaf parsley, picked and finely chopped
- 2 cups baby arugula
Generously coat a large sauté pan with olive oil and toss in 5 garlic cloves and two of the broken chilis. Bring the pan to high heat—it should be screaming hot!
Toast or grill the bread, then rub each slice with the whole garlic clove, drizzle with olive oil and keep in a warm spot.
As the garlic starts to just SLIGHTLY turn brown, toss in half the shrimp and season with salt. Stir and cook for 1 minute or until the shrimp just turn pink. Remove from the heat and immediately stir in half the lemon juice and half the parsley. Transfer the shrimp to a dish and keep warm. Repeat this entire process with the remaining ingredients.
Divide the arugula between 4 serving bowls, top with shrimp and drizzle with the cooking juices. Cut each slice of toast in half on the bias and tuck the bread into the side of the bowl. Serve immediately.